This recipe is a twist on the traditional pancake as the MAIN ingredients are not flour, but bananas and eggs. Almond flour, or other gluten-free flour, is added as a binder, but is not a main ingredient. 

Fluffy, naturally sweet, and gluten-free

Ingredients (Serves 2–3):

• 2 large ripe organic bananas, mashed
  
• 3 organic pasture-raised eggs
  
• 1/3 cup organic almond flour
  
• 1/2 tsp organic cinnamon (optional)
  
• 1/4 tsp aluminum-free baking soda (optional, for fluffiness)
  
• 1/2 tsp organic vanilla extract (optional)
  
• Pinch of sea salt
  
• Organic coconut oil or grass-fed ghee, for cooking
  

Optional Toppings:

• Fresh organic berries
  
• A drizzle of organic maple syrup or raw honey
  
• A dollop of organic coconut yogurt or raw cream
  
• Chopped raw walnuts or pecans
  

Directions:

1. Mash the bananas in a medium bowl until smooth with a few small chunks remaining.
   
2. Whisk in the eggs until fully combined.
   
3. Stir in almond flour, cinnamon, baking soda, vanilla, and sea salt until a smooth batter forms. Let sit for 1–2 minutes to thicken slightly.
   
4. Heat cookware over medium heat. Add a bit of coconut oil or ghee.
   
5. Pour 2–3 tbsp of batter per pancake onto the skillet. Cook for about 2–3 minutes, or until bubbles form and the edges are firm.
   
6. Flip carefully and cook the other side for another 1–2 minutes until golden brown and cooked through.
   
7. Remove from the skillet, top as desired, and serve warm.
   

🩺 Why It’s Heart-Healthy:

• Bananas provide potassium to support blood pressure.
  
• Almond flour is rich in healthy fats and magnesium.
  
• Pasture-raised eggs offer choline and omega-3s for cardiovascular and brain health.
  
• No added sugar or gluten, reducing inflammation and insulin spikes.